Six large apples.
1 Cup.Of white sugar.
1/2 Cup.Of water.
255g.Of cream. ( 35%)
A pinch of salt.
I rinse the apples and inserted each with a wooden stick and I placed them for at least an hour in the refrigerator.
I prepared the caramel, by melting the sugar with salt and water in a small saucepan, mixing gently with the fork at the very beginning, until the sugar and salt are dissolved.
I boiled over medium-low heat for around 15 minutes or until the syrup is golden blond honey until the sugar has dissolved.
I added the cream until the temperature of the caramel rises to 250•F=121•C, which takes roughly 10 minutes.
Once the temperature is reached, I removed it from the oven, switch it to a heat-resistant bowl, and I let it cool until the caramel is 212F=100C for a few minutes.
Then I dipped the apples successively in the caramel and I put them on a baking sheet covered with parchment paper or baking paper.
For garnish, I used what I had, once I used nuts, another time I had some candies.